SAUTEED IN DUCK OR GOOSE FAT
As opposed to the popular belief, this southwestern dish is fairly good for your heart thanks to the duck and goose fat which, when eaten in reasonable quantities, contain more linoleic acid than butter. This explains why people from South West of France are rarely concerned by heart problems. This recipe can be done with either goose or duck fat. While goose fat is the 'lighter' option that will fry your potatoes nice and crispy, using duck fat will add a subtle flavor of roasted duck... The choice is yours!
Preparation time: 20 minutes
Cooking time: 25 minutes
For 4 serves
1 kg of potatoes
40 g of Lou Bersac Dried Porcinis
2 garlic cloves
1. Rehydrate the dried mushrooms in boiling water on slow fire for 20 minutes. Reserve on side when ready.
2. Peel the potatoes and slice thinly. Mince the garlic cloves.
3. Heat a frying pan with the duck or goose fat. Add the potatoes and cook on medium fire for 10 minutes, tossing frequently with a wooden spoon to make sure they are all covered with fat.
4. Add the rehydrated mushrooms. Cover the pan and finish cooking for 15 minutes on high fire, so the potatoes are golden brown, soft inside and crispy outside.
5. Add freshly minced parsley and garlic cloves for 2 minutes, still tossing regularly. Season with salt and pepper and serve warm.